Strawberry Arugula Salad With Balsamic Vinegar Dressing
This summertime salad is perfect for dinner or as a crowd-pleasing side, especially with grilled meats or seafood. With juicy strawberries, peppery arugula, toasted pine nuts, creamy feta cheese, and sweet balsamic vinaigrette, it's a taste of summer that can be a quick light meal with added protein.
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INGREDIENTS
Dressing
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1 teaspoon balsamic vinegar
Salad
- 4-5 cups arugula or baby spinach leaves, rinsed and dried
- ¼ cup pine nuts
- 1 + ½ cup strawberries, sliced or quartered
- 2-3 ounce feta cheese, crumbled
- 1 large avocado, sliced
- lemon wedges for serving
INSTRUCTIONS
- Start with fresh arugula. Wash it well to remove dirt and dry thoroughly - either with salad spinner or pat dry to prevent a watery salad. Set aside.
- Toast the pine nuts in a dry skillet over medium heat until they become fragrant and turn a lovely golden brown.¼ cup pine nuts
- Next, combine the dressing ingredients in a bowl, then toss in the arugula leaves.1 teaspoon lemon juice, 1 tablespoon olive oil, 1 teaspoon maple syrup or honey, 1 teaspoon balsamic vinegar, 4-5 cups arugula or baby spinach leaves
- To assemble the salad, transfer the dressed arugula mixture to a serving plate, and top it with strawberries, crumbled feta, avocado and the toasted pine nuts. Or you can also gently toss all the ingredients and then add feta cheese.1 + ½ cup strawberries, 2-3 ounce feta cheese, lemon wedges for serving, 1 large avocado
- Finish by drizzling some fresh lemon juice over the salad and serve it immediately for a delightful freshness!
NOTES
- Serves 4 large or 8 small servings. Nutrition: is estimate and is calculated per one (if served as 4 small servings).
- You can also serve this salad with a drizzle of homemade balsamic glaze.
- To Store. This salad is best consumed within 1 hour. The dressing's acidity can wilt the arugula and soften the strawberries. The dressing will keep in the fridge for up to a week.
- How to get bitterness out of arugula? Acid and sweetness in this salad dressing will sure help with that. However as an extra step you can try this blanching method:
- Soak the arugula or spinach leaves in ice water for 5-10 minutes.
- This cold water bath can reduce bitterness by blanching the leaves slightly without cooking them.
- Then, drain and pat the leaves dry with a clean kitchen towel or paper towels before incorporating them into salads or dishes.
- To Make Ahead:
- Prepare dressing and refrigerate in an airtight jar for up to 3 days.
- Store undressed arugula leaves separately from anything else in a bowl up to 3 days ahead, refrigerate.
- Toss salad with dressing, strawberries, avocado, pine nuts and feta just before serving.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 209kcalCarbohydrates: 10gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 8mgSodium: 138mgPotassium: 379mgFiber: 4gSugar: 3gVitamin A: 551IUVitamin C: 10mgCalcium: 42mgIron: 1mg
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